BLT QUINOA BOWLS RECIPE

BLT Quinoa Bowls Recipe image

Provided by @MakeItYours

Number Of Ingredients 10

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1 cup quinoa, rinsed
1/4 cup olive oil, divided
2 tablespoons minced fresh basil
2 tablespoons white wine vinegar, divided
1 tablespoon lemon juice
4 large eggs
8 ounces cherry tomatoes
3 cups fresh arugula
1 small ripe avocado, peeled and sliced
4 bacon strips, cooked and crumbled

Steps:

Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine.
Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm.
In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes.
To serve, divide quinoa evenly among four bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.
Yield: 4 servings.
Test Kitchen tips
Use any grain you like! Many grains now come precooked in pouches, so it's an easy way to try one you haven't eaten before.
Heating the grape tomatoes really brings out the rich, tomato-y flavor. You get homegrown taste any time of year.